Answering all your questions about kohlrabi
What is Kohlrabi?
This fast-growing veggie is part of the cabbage family and looks like a mix between a turnip and a beet. In fact, it’s sometimes called the “German turnip.” Kohlrabi actually grows just above the ground and can be white or a reddish purple. It has a thick outer skin, but once peeled, it tastes sweet almost like a broccoli stem. It can be eaten raw or cooked.
What about the leaves?
The kohlrabi leaves can be used just as you would any hearty green. Like kale or spinach, you can add them to your soup or stir fry or anything else you normally add greens to.
How do I prep them?
First, peel or cut off the kohlrabi’s protective skin. The skin is very thick, so one perk of this veggie is that it will last in your fridge for months. Once the skin is peeled off, the possibilities for kohlrabi recipes are unlimited. Try eating them raw first or as a snack to get to know their flavor.
How should I eat them?
One of Farmer Greg’s favorite ways to eat kohlrabi is to pickle them with onions. You can also grill them, pan fry them or grate them into a salad or slaw. Kohlrabi can even be used as a potato substitute. Just grate them up and substitute for your hash browns.
Some recipe inspiration:
This is a great option for pickling any veggie, kohlrabi being one of Greg’s favorites.
Recommended by CSA farm share member Emily Muse Morelli, this is a great option for snacking on all week long.
Slice your kohlrabi into very thin slices and toss in your favorite oil and herbs. Then bake in the oven for 15-20 minutes at 400 degrees.
Grate your kohlrabi, mix with an egg, add your favorite herbs and cook for crispy fritters.